In a rapidly evolving food and beverage landscape, navigating the balance between trend-driven innovation and honouring one’s heritage is a formidable challenge. Yet, Puja Sahu, the founder of The Potbelly, has done just that, transforming Bihari cuisine from a regional secret into a celebrated, nostalgia-filled culinary experience. Travellers’ World Chief Editor Anirban Dasgupta explores Sahu’s trajectory—from a self-taught cook to a pioneer who argues that true regional recognition is built on authenticity and sincerity and not on laurels.
- The Potbelly has become synonymous with authentic Bihari cuisine—what inspired you to focus on this regional food, and how did your culinary journey begin?
Honestly, Potbelly actually emerged out of boredom! I was designing clothes at the time and felt deadlocked; I felt I could do something better with my life. I thought I’d open a small cafe- I had my store in Shahpur Jat, so I took a small 200 sq. ft. space for a cafe from my landlord there just to get out of the monotony.
At first, friends suggested, “Why not serve your mom’s food?” I hesitated at the idea of calling it “Bihar food” because, honestly, who would come eat something that has often been a laughing subject? But then I realised the name could be more contemporary and the space could have a casual café feel. That way, serving the food my mom cooked, which is as authentic as it gets, felt right. That’s how my journey began.
- In the world of Indian gastronomy, what do you think sets Bihari cuisine apart, and how do you stay true to its roots while innovating?
For me, the food’s uniqueness lies in how it’s tied to memories and family traditions. Most of our menu has a story behind it—nostalgia really makes the food more delicious. For example, Mutton khada masala, which was my dad’s favourite and my mom would lovingly cook, or my Dadi’s Chini ki puri, and Masala jhinga that i always craved, each linked to memories of home.
Even as we build on these recipes, I never lose sight of their roots. Innovation doesn’t have to mean losing authenticity. I make sure everything we serve is deeply rooted in traditions, even if it’s presented with a contemporary twist.
- How challenging is it to balance maintaining the authenticity of Bihari cuisine with evolving trends and demands in the food and beverage industry?
I had no technical knowledge about running a restaurant or the F&B industry when I started. Now, it may seem easy to open a restaurant because you can get consultants and chefs, but that’s just the tip of the iceberg. The real challenge is laying a very strong foundation with your first outlet, keeping the food and service consistent, and having your patrons come back to you again and again. Of course, consistent social media marketing and occasional PR activities are essential.
Balancing authenticity with trends means not getting bored, staying hands-on, and never compromising on the quality. Of course, we have some “fun” items on the menu, but the core remains authentic.
- In your view, have regional cuisines like Bihari food begun to get the recognition they deserve within India’s national culinary identity?
I think a lot of work still needs to be done. We’ve been around for over 15 years, and our customer base has really grown. We do get appreciation, and people now see how authentic it is.
But for true recognition, people doing regional food need to have grown up in that culture. If you’ve eaten this food your whole life, you can really talk about it and serve it authentically. Regional cuisines deserve their due, but only through thorough, diligent work—not half-hearted fusion attempts or superficial menus.
- As a restaurateur and founder, what challenges did you face building Pot Belly, and what keeps you motivated?
Everything was new—when I started, I didn’t even know the recipes and didn’t know how to cook! My mom taught me everything, and I learned to cook every item on the menu myself. There are always challenges: keeping operational and variable costs low without compromising quality is tough, and making money in the F&B business isn’t easy.
What keeps me motivated is the family connection: every dish has a memory and a story. Even now, I’m still learning, developing new recipes, and sharing stories about our food and culture.
- What advice would you offer to aspiring chefs and entrepreneurs hoping to champion lesser-known regional cuisines?
Firstly, one’s product has to be strong and have its own unique selling point. Consistency in both food quality and service is crucial. Bringing new, exciting and immersive experiences to the table or adding some new dishes to the menu, keeping evolving or telling stories never told before; basically, there’s no room for sitting on one’s past laurels and keeping innovating is essential to stay relevant.
If you’ve grown up with a cuisine and can tell its authentic story, that passion will always come through. Do your research and stay dedicated.
- Looking ahead, do you have plans for expansion or collaborations?
I would like to expand at a pace the brand can handle, being grounded in reality. The key for me at present is using my existing establishments to their full potential, meaning generating more revenue there.
I’m working on hosting immersive tables for small groups, serving dishes not on our usual menu and sharing the cultural stories behind them. I love going back to my roots, talking to people who know more, and learning through research.
If opportunities come for expansion or collaboration that let me stay true to our roots, I’m always open!
